TRUE NEAPOLITAN OVEN
60 - 90 Second Bake Time
Neapolitan Dough
NEAPOLITAN PIZZA CHARACTERISTICS
THE NEAPOLITAN PIZZA
The Neapolitan pizza was developed on the streets of 19th century Naples as a quick and easy meal.
Its signature flavors come from the use of San Marzano tomatoes, Bufala mozzarella, and a dough made of Type 0 or 00 wheat flour kneaded by hand or with a low speed dough mixer that replicates hand-mixing.
![](https://fierogroup.com/wp-content/uploads/2017/10/pizza-icon.png)
10 – 12″ Diameter
![](https://fierogroup.com/wp-content/uploads/2017/10/temp-icon.png)
Bake at 800-900ºF
![](https://fierogroup.com/wp-content/uploads/2017/10/time-icon.png)
60-90 Second Bake
DOUGH CHARACTERISTICS
Puffy, airy crust with charred “leoparding” ø
Thin & chewy center ø
High-protein Type 0/00 wheat flour ø
60-70% dough hydration range ø
Long & slow dough fermentation ø
Salt and yeast are the only acceptable additives ø
Original Neapolitan Design
Heavy Thermal Insulation
Artisan Built
Bakes at 800-900ºF
MIX DOUGH THE NEAPOLITAN WAY
Mixing dough with a fork or diving arm mixer is key to achieving the signature Neapolitan airiness and flavor profile Learn More About Dough Mixers![fiero-footer-logo](https://fierogroup.com/wp-content/uploads/logos/fiero-footer-logo.png)
601 North Main Street   Brewster, NY 10509
![fiero-footer-logo](https://fierogroup.com/wp-content/uploads/logos/fiero-footer-logo.png)
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038
![fiero-footer-logo](https://fierogroup.com/wp-content/uploads/logos/fiero-footer-logo.png)
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038